Cream of Broccoli Soup

This recipe is my sister-in-laws. It is delicious.

3 Cups Broccoli, Chopped and Steamed Well
1 1/2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Butter
1 Teaspoon Salt
3/4 Cup Cream
3/4 Cup Half and Half
Optional: 1/2 Cup Onion and 2 Cloves Garlic

In a blender, puree broccoli and 3/4 cup of chicken broth. (I add dried minced garlic and dried onions to this.) In a saucepan, melt margarine and stir in flour and salt; cook and stir until bubbly. Add cream and half and half. Cook until thick and bubbly, then cook about 1 minute longer. Stir in remaining chicken broth and pureed broccoli mixture. Stir in other seasonings to taste (such as garlic salt, more onion, etc.) If not thick enough, add a little milk to about 2-3 tablespoons cornstarch and pour in slowly while stirring constantly. Return to slow boil to check thickness.

My sister-in-law likes to add fresh chopped onion (about 1/2 cup) to the butter and cook several minutes before adding the flour. Garlic is great added too. Need to use 4 Tablespoons butter.

Caribbean Rice & Beans

2-3 Teaspoons Vegetable Oil
1 Small Onion, Chopped
1/2 Cup Red Pepper, Sliced
1/2 Green Pepper, Sliced
2 Cloves Garlic, Minced
2 Cans Black Beans, Rinsed & Drained
2 Tablespoons White Vinegar
3 Cups White Rice Cooked
1 Tablespoon Oregano

Heat oil in skillet and saute onions, peppers, and garlic until softened. Add black beans and vinegar. Bring to a boil. Reduce heat to low. Cover. Simmer for 5 minutes. Stir in rice and oregano. Heat through.

Vegetarian Enchiladas

I will say up front that I do not like beans. When my friend introduced this recipe to me I really didn't think I would like it. I was surprised to find that I really did like it. It is also super easy to make and not to mention cheap which are always a huge plus in my book!

2/3 Cup Water
1 Package Enchilada Seasoning
2 Cans (15 Ounces Each) Black Beans
8 Ounce Carton Sour Cream
Flour Tortillas
10 Ounce Can Enchilada Sauce
1 Cup Cheddar Cheese, Grated
2 Tablespoons Green Onions, Chopped

Start by draining off the juice from the black beans and rinsing them well. Combine water, the package of enchilada seasoning, and the black beans in a skillet. Mix well. Cook over medium-high heat until mixture starts to boil. Take off the heat and stir in 3/4 cup sour cream. Take a flour tortilla. Put a spoonful or two of the mixture down the center of the flour tortilla. Drizzle a little enchilada sauce over the mixture that is down the center of the tortilla. Sprinkle with a little grated Cheddar Cheese. Roll up like a burrito. Place in a 9x13 baking dish. Repeat until all the bean mixture is gone. Drizzle the remaining enchilada sauce over the top. Sprinkle with grated Cheddar Cheese. Sprinkle with chopped green onions. Cover the 9x13 pan with aluminum foil. Bake at 350 degrees for 15 minutes or until heated through. Serve. The remaining sour cream can be served over individual servings of the enchiladas.